Thursday, December 29, 2011

Drunken Fig Crostini with Prosciutto and Roquefort

Decadent in the extreme, this is a perfect appetizer for a fancy winter meal or holiday party. Spread a little bleu cheese on freshly toasted crostini, add a bit of prosciutto, and crown with wine-soaked figs. These delectable little treats disappeared in minutes when I made them for my in-laws. Fortunately I was smart enough to reserve a couple for myself in the kitchen - they were gone before I even made it to the dinner table! Garnish with walnuts for a nice counterpoint to the sweet-savory flavors of this delicious finger food. Serves 8-10 (assuming each person has two).

4. Spread a little bleu cheese on each crostini, top with a bit of prosciutto, and add the figs to the top.

Sommelier's note: Use a spicy full-bodied wine such a syrah. It enhances the flavor of the figs and stands up well to the bleu cheese. If using a milder red, consider replacing the roquefort with chevre (goat cheese) for a milder flavor balance.